Sardinia Enoteca Ristorante
Last inspected: Feb 6, 2025
70
Score
Across the available record, Sardinia Enoteca Ristorante has five inspections on file, the first dated 2023. The most recent visit was on Feb 6, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about 12 violations before that.
When inspectors have written things up, “clam/mussel/oyster tags not marked” has been the most frequent reason, cited three times.
The city-wide average is 69, putting Sardinia Enoteca Ristorante squarely in typical territory. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
5
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 6, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Plumbing Maintained; Sewage Disposal
FL-51
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
70
Aug 8, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touched dirty dishes and a water hose, then removed clean dishes without washing his hands
12A-13-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife between two preparation reach in coolers at the cook. The cook removed it. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the front counter. **Repeat Violation**
31B-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed a tong on the oven . The cook removed it. **Corrected On-Site**
10-20-4
45
Feb 28, 2024
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at the pizza area.
12A-07-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink. **Repeat Violation**
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic container on the sink at the bar.
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the sanitizer bucket and dish machine uses chlorine and the establishment has quaternary test strips. **Repeat Violation**
16-32-5
Intermediate - No soap provided at handwash sink. Observed at pizza area. The cook brought soap. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Clams tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the coffee station.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed at the coffee station.
12B-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at the cook line. The chef removed it. **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the pizza station. **Repeat Violation**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed a tray with salmon at room temperature. The cook put the tray in the upright cooler. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line. The chef put it in a sanitizer bucket. **Corrected On-Site**
21-09-4
33
Jul 18, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink. **Repeat Violation**
29-34-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The manager had the triple sink set up.
22-49-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed a quaternary test kit and the dish machine uses chlorine.
16-37-1
Intermediate - No soap provided at handwash sink. Observed at the pizza station.
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed on the walk-in cooler.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the pizza station and cook line. **Repeat Violation**
24-05-4
Basic - Equipment in poor repair. Observed several reach in cooler gaskets and the walk-in cooler torn. **Repeat Violation**
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the pizza station.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in gasket and fan guard soiled. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles at the pizza station.
02D-01-5
37
Jan 13, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
37
Frequently Asked Questions
When was Sardinia Enoteca Ristorante last inspected?
The most recent health inspection at Sardinia Enoteca Ristorante on file is from Feb 6, 2025. The public record contains five inspections in total.
What is the most common violation at Sardinia Enoteca Ristorante?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited three times, more than any other issue at Sardinia Enoteca Ristorante.
How does Sardinia Enoteca Ristorante compare to other restaurants in Miami Beach?
Sardinia Enoteca Ristorante most recently scored 70 out of 100, which is about the same as the Miami Beach average of 69.
Has Sardinia Enoteca Ristorante's inspection record improved over time?
Yes. Recent inspections at Sardinia Enoteca Ristorante have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sardinia Enoteca Ristorante means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sardinia Enoteca Ristorante inspected?
Based on the inspection history on file, Sardinia Enoteca Ristorante is inspected around two times per year on average.
Nearby Restaurants